Chicken Pot Pie

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For the chicken stock

Ingredients

Chicken (boneless breast) – 350 gram, cut to small cubes

Onion – ½ (chopped)

Carrot – ½ (diced)

Black pepper powder – ¾ tsp

Water – 2 ½ cup

Salt – to taste

Method

Cook all the above ingredients in a pressure cooker for about 4 – 5 whistles over high flame and remove from flame. Keep the cooked chicken and veggies in one bowl and the chicken stock in another bowl and keep it ready.

For the filling

Ingredients

Garlic – 2 tsp, finely chopped

Onion – 1 , diced

Carrot – 2 , diced

Potato – 1, diced

Green peas (frozen) – ½ cup

Sweet corn (frozen) – ½ cup

Celery – 3 tbsp

Fresh cream – 1 cup

All purpose flour – 2 tbsp

Unsalted butter – 4 tbsp

Salt – a pinch (if required)

12. Puff pastry squares – 5 – 6

13. Egg – 1 (mixed with 1 tbsp water)

Method

To this add the chicken stock and bring to boil. Reduce the flame and cook for about 5 minutes, add the cooked chicken with veggies to this and combine well. Add fresh cream, combine and bring to boil.

Add all purpose flour and combine without forming lumps. Now add butter, combine and cook over low flame till thick and creamy. Add a pinch of salt and if required (the chicken stock already contains salt, so add salt only if required). Remove from flame.

Move this mixture to 5 – 6 ramekins and cover it with the puff pastry squares. Seal the sides by pressing the puff pastry at the sides with a fork. Give a small cut on the puff pastry, at the center, to leave the steam. Coat the puff pastry with the egg mixed with a pastry brush.

Preheat the oven to 200 degree and bake this for about 28 – 33 minutes, or till the puff pastry is flaky and golden brown. Remove from the oven and let it sit for about 5 minutes. Serve hot.